Shift of Volatile Organic Compounds (VOCs) in Gluten-Free Hemp-Enriched Sourdough Bread: A Metabolomic Approach

Shift of Volatile Organic Compounds (VOCs) in Gluten-Free Hemp-Enriched Sourdough Bread: A Metabolomic Approach

Hemp seed flour represents a potential ingredient for protein enrichment of gluten-free bakery products, the nutritional value of which could be further increased by fermentation with sourdough or with beneficial lactic acid bacteria strains. In this study, a metabolomic approach was used to evaluat...

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Bibliographic Details
Main Authors: Lorenzo Nissen, Alessandra Bordoni, Andrea Gianotti
Format: Article
Language:English
Published: MDPI AG 2020-04-01
Series:Nutrients
Subjects:
SPME-GC-MS
sourdough
hemp
flavoring compounds
bioactive compounds
multivariate analysis
Online Access:https://www.mdpi.com/2072-6643/12/4/1050

Internet

https://www.mdpi.com/2072-6643/12/4/1050

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